Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08617.x/fullpdf
Reference24 articles.
1. S.L. Beilken, L.M. Eadie, I. Griffiths, P.N. Jones, and P.V. Harris, 1991 . Assessment of the sensory characteristics of meat patties . J. Food Sci. (submitted).
2. S.L. Beilken, L.M. Eadie, P.N. Jones, and P.V. Harris, 1991 . Objective and subjective assessment of Australian sausages . J. Food Sci. (inpress).
3. SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT
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